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High-violacein-yield Janthinobacterium lividum and application thereof

A technology of violacein and violacein, which is applied in the field of violacein producing high-yielding violacein, can solve the problem of reducing the variety of synthetic pigments and achieve good broad-spectrum antibacterial effect

Inactive Publication Date: 2015-01-21
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its safety problems, the variety of products using synthetic pigments in various countries is gradually decreasing

Method used

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  • High-violacein-yield Janthinobacterium lividum and application thereof
  • High-violacein-yield Janthinobacterium lividum and application thereof
  • High-violacein-yield Janthinobacterium lividum and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, isolation and identification of bacterial strain

[0031] 1. Separation

[0032] 1. Sample collection

[0033] The Guanzhong goat milk was collected from the old chicken store in Xiaotangshan, Changping District, Beijing, refrigerated quickly, and sent back to the laboratory for experiments.

[0034] 2. Isolation and screening of strains

[0035] Prepare separation medium: tryptone 5.0g, yeast extract 2.5g, glucose 1.0g, skimmed milk powder 1.0g, use distilled water to make up to 1000ml, add 18.0g agar, dissolve in 80°C water bath. Prepare a number of clean plates and wrap them with waste newspapers. Sterilize the culture medium and plates at 121°C for 15 minutes. After sterilization, keep the culture medium and the plate warmed to 50-60°C.

[0036] Dilute the sample 10 times with normal saline, take 1.0ml of the 10-2, 10-3, 10-4 gradient sample solution and add it to the sterilized plate, then pour 20-25ml of the culture medium , mix well and wait f...

Embodiment 2

[0051] Embodiment 2, bacterial strain ZSJ produce pigment

[0052] 1. Fermentation of strain ZSJ

[0053] Fermentation medium (nutrient broth medium) ingredients: peptone 10.0g, beef powder 3.0g, sodium chloride 5.0g, glucose 1.0g, distilled water to 1000mL, sterilized at 121°C for 15min, the pH of the fermentation medium for 7. Inoculate the activated strain ZSJ in the fermentation medium according to 2% inoculation amount, culture at 21°C for 168h, centrifuge (4000rpm, 20min), discard the supernatant, and collect the precipitate.

[0054] 2. Pigment extraction

[0055] Add anhydrous methanol to the precipitate, mix it with a vortex mixer, then shake it in an ultrasonic cleaner at room temperature for 1 hour at maximum power, and centrifuge the shaking solution (10000 rpm, 10 minutes) to obtain a methanol solution of the pigment. If there are still pigments remaining in the cell residues, repeat the above steps until no more pigments are extracted.

[0056] 3. Calculation...

Embodiment 3

[0058] Embodiment 3, the physicochemical property detection of the pigment produced by bacterial strain ZSJ

[0059] 1. Photostability

[0060] Add 3ml of undried pigment methanol solution into a 10ml glass test tube with good light transmittance, seal it with a parafilm to prevent methanol volatilization, and place it under natural light for 0h, 3h, 7h, 10h, 14h, each treatment Repeat 3 times. The results showed that after the pigment was irradiated with light for 10 hours, the blue-purple color disappeared and turned into light yellow.

[0061] 2. Acid-base stability

[0062] Add 0.1mol / L HCl or 0.1mol / LNaOH to 2ml of undried pigment methanol solution (pH 7.5) to adjust the pH to: 3, 5, 7, 9, 11, 12, 12.5, 13, 13.5, Observe the color change as Figure 5 As shown in A. Then the pigment methanol solutions with different pH were placed under natural light for 36 hours, and the color of the pigment methanol solutions with different pH all became lighter in different degrees...

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Abstract

The invention discloses a high-violacein-yield Janthinobacterium lividum and application thereof. The Janthinobacterium lividum is named ZSJ, and is collected by China General Microbiological Culture Collection Center on July 16th, 2014; the collection number is CGMCC No.9465; and the Janthinobacterium lividum can generate violacein after being subjected to fermentation culture. The fermentation culture medium is composed of the following solutes: 8.0-12.0 g / L peptone, 2.0-4.0 g / L powdered beef, 4.0-6.0 g / L sodium chloride and 0.5-1.5 g / L glucose. The pH value of the fermentation culture medium is 4-8; and the temperature of the fermentation culture is 7-30 DEG C, and the time is 48-240 hours. The violacein secreted by the strain belongs to a pure natural pigment, does not have the potential hazards of the artificial pigment, has broad-spectrum antibacterial, antiviral, antitumor and other bioactivities, and can be widely used in the fields of medicine, industry and the like.

Description

technical field [0001] The invention relates to the field of microbial fermentation, in particular to a violacein-producing violacein-high violacein violaceum and application thereof. Background technique [0002] Pigments are generally divided into artificial synthetic pigments and natural pigments. Synthetic pigments refer to organic pigments prepared by chemical synthesis methods, mainly extracted from coal tar or synthesized with aromatic compounds such as benzene, toluene, naphthalene, and aniline. Because of its excellent performance, low price and convenient use, it occupies an absolute advantage in the pigment market. However, due to its safety problems, the variety of products using synthetic pigments in various countries is gradually decreasing. [0003] Natural pigments are made by processing secondary metabolites produced by natural substances or cultivation methods. They have the advantages of no toxic and side effects, safety and reliability, natural color an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12P1/04C12R1/01
CPCC12P17/165C12N1/205C12R2001/01
Inventor 吕加平张书文刘鹭薛海晓逄晓阳芦晶
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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